Raw materials:
Flour and water. (The proportion of surface water is about 10: 4.5)
Production method:
1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.
2. Take a proper amount of dough and knead it into a cylindrical dough of about 8-9 inches by hand.
3. Hold the dough in one hand and the dough in the other. Cut the dough into the boiling water pot along the outside of the dough with a knife and cook it for about 3 minutes.
Features:
Willow leaf shape, triangle, seven inches long, no burr, tough and smooth taste.
Handmade noodles
Raw materials:
Flour and water. (The proportion of surface water is about 10: 4.5)
Production method:
1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.
2. Take a piece of dough, knead it evenly by hand, then lay it flat on the chopping board, face down, and roll it around with a rolling pin into thin slices.
3. When the dough is rolled to a certain extent, roll the rolling pin in, wrap it tightly with the dough, and roll it out repeatedly by hand. After several times, spread it on your face, roll the rolling pin in from another direction, push it, and then spread it on your face. And so on until the dough is rolled into thin slices.
4. Cut the rolled dough into thin strips with a knife and put it in a boiling water pot for about 3 minutes.
Features:
Uniform thickness, consistent length and tough taste.
tool face
Raw materials:
Flour and water. (The proportion of surface water is about 10: 4.5)
Production method:
1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.
2. Take a piece of dough, knead it evenly by hand, then lay it flat on the chopping board, with the smooth side down, roll it around with a rolling pin (the rolling method is the same as the manual rolling operation), and roll it into a thin sheet of about 3-4 mm.
3. Pile the processed three or four layers of noodles into a pile, pull them out from the outside of the noodles with two special knives, with the back inward and the toughness outward at a 45-degree angle, and make them into prismatic noodles with uniform width.
4. Cook the processed noodles in a boiling water pot for about 3 minutes.
Finished product requirements:
Uniform thickness, consistent length and tough taste.
Xiao Jiu tablets
Raw materials:
Flour and water. (The proportion of surface water is about 10: 4.5)
Production method:
1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.
2. Take a piece of dough, knead it evenly by hand, then lay it flat on the chopping board, with the smooth side down, roll it around with a rolling pin (the rolling method is the same as the manual rolling operation), and roll it into a thin sheet of about 3-4 mm.
3. Divide the dough sheet into strips with a width of about 5cm, then hold the dough sheet with one hand, and use the index finger and thumb with the other hand to pull it into a sheet surface from the bottom with the thumb.
4. After picking it up, put it in a boiling water pot and cook for about 3 minutes.
Requirements of finished products: uniform size, uniform thickness and tough taste.
Cat ears
Raw materials:
Flour and water. (The ratio of surface water is about 2: 1)
Production method:
1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.
2. Knead the dough into strips and cut it into cubes with a knife.
3. Rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub, rub.
4. Cook in a boiling water pot and serve.
Requirements for finished products: uniform size, uniform thickness, strong, tough and smooth taste.
Lamian; Lamian; Ramen
Raw materials:
Flour, water, alkaline noodles, salt. (The proportion of surface water is about 10:5.5)
Production method:
1. Mix flour, water, alkaline noodles and salt to form water-mixed dough, and simmer for about 30 minutes.
2. Grasp the two ends of the baked dough with both hands, and then perform a series of shaking actions. When it has a certain ductility, put it on the chopping board and proceed to the next step with a face.
3. Wrap the surface of the shaken dough evenly with a layer of lifting flour, grasp both ends of the dough with both hands, and then pull the dough evenly to both sides, repeatedly pulling about 7-8 buttons to complete the Lamian Noodles operation.
4. Quickly put the processed noodles into the boiling water pot to cook. (When cooking noodles, when the noodles float to the surface for about 7-8 seconds, use chopsticks to spread them to prevent them from sticking to each other. )
Features:
The fragrant column is strip-shaped, uniform in thickness and smooth in taste.
Surface of foreskin
Raw materials:
(1) Flour and water.
(2) Red noodles, flour and water. (The proportion of surface water is about 10: 4.5)
Production method:
1. The materials in raw material 1 are processed into white flour mixed dough, and the materials in raw material 2 are processed into red flour mixed dough.
2. According to the processing method of handmade noodles, all the appeal dough is processed into pieces with a thickness of about 5 mm for use.
3. Wrap two layers of white flour with one layer of red flour (the size should be uniform) and roll it into thin slices with a rolling pin. Finally, cut into thin strips with a knife and cook in a boiling water pot.
Finished product requirements:
Uniform thickness, consistent length and tough taste.
A surface
Raw materials:
Flour, water, egg white, salt. (The proportion of surface water is about 10:4.5)
Production method:
1. Process all the materials in the appeal raw materials into dough and bake for about 30 minutes.
2. The dough is processed into a certain ductility by hand, and then kneaded into strips with a diameter of about 8 mm by hand. After kneading, put it on a plate and wash it with proper amount of oil 1-2 hours before processing.
3. Grab the noodles with one hand, gently stretch them with the other hand, and roll the noodles back and forth with your hand to make them more round and smooth.
4. Put the pulled noodles directly into the boiling water pot to cook.
Features: white color and tumbling taste. Because there is only one surface, it is called a surface.